1838 Napoleon Ave., New Orleans, LA
(504) 895-4877

Our History

In 1913, Frank Manale bought a corner grocery store at Napoleon Avenue and Dryades to open Manale’s Restaurant.   From the beginning, Manale’s was a family affair. The original crew included Frank’s nephew’s Original Crew and his son.  Pascal Radosta was behind the bar and his brother Jake was in the kitchen.  When Frank Manale died in 1937, Pascal took over sole management of Manale’s Restaurant.   Many years later, Pascal wanted to add his name to the restaurant.  To honor his uncle, he kept “Manale” and the restaurant became Pascal’s Manale Restaurant. Pascal knew everyone in town; Politicians, Famous people, Families.  Pas, as he was affectionately known, was loved and respected by many in New Orleans and could always be found in Manale’s.


In 1958, Pascal Radosta died of a heart attack in his office at Pascal’s Manale Restaurant.  By this time, Pascal’s Manale has reached national notoriety for its BBQ Shrimp .  The name and the food continued on.  Pascal’s youngest brother Jake Radosta and his culinary genius carried on. All of Pascal’s children owned and managed the restaurant at one time or another since Pascal’s death.  His two daughters ran the restaurant during the 70s and 80s. In 1988, Virginia DeFelice , Pascal’s youngest daughter, and her family purchased Pascal’s Manale back from her sister Frances.  That was 25 years ago.   The DeFelice family still own and manage the 100 year old restaurant.  Currently in the fourth generation of ownership, the restaurant still sits quaintly on its corner of Napoleon reminding its neighbors of a quieter time in New Orleans History.  No one can argue that Pascal’s classic BBQ Shrimp and Raw Oyster Bar served next to a traditional Veal Marsala or Parmigiana are the perfect collection of New Orleans Creole and Italian cuisine.   From the foundation of our Crescent City, we were a melting pot and Pascal’s Manale menu reflects just this.  A melting pot of Creole Italian dishes that keep visitors and locals alike raving.


No doubt, Pascal’s Manale has endured World Wars, The Depression, raging new restaurant trends and hurricane Katrina because New Orleanians are proud of their food; they are proud of their heritage; they delight in atmosphere, variety and tradition.  Pascal’s Manale is delicious food, a century of tradition and an atmosphere that is a New Orleans legacy.

A restaurant does not thrive for 100 years for no reason.

For one century, Manale’s has specialized in seafoods, traditional Italian dishes and thick juicy steaks.   The raw oyster bar, which features topless oysters everyday but Sunday has been a focal point of Manale’s since 1913.  The oyster bar and the massive wooden bar were part of the original Manale’s Restaurant. The bar was first installed by the Dixie Brewing Co. in 1913 in exchange for exclusivity in serving its beers.  (Dixie is still served, however not exclusively.)  This explains the large DIXIE sign hanging over the restaurant’s main entrance.   The 1940s brought citywide  recognition to Manale’s for their Oysters Rockefeller, 1940s which Manales still serves by the dozen with the option of ½ & ½ Oysters Bienville, an equal contender to the oyster lovers palate.   The 1950s brought the infamous BBQ Shrimp to Pascal’s Manales.  A good friend of then owner Pascal Radosta, Vincent Sutro was a frequent visitor to New Orleans to play the horses and eat at Pascal’s.  He came in one night raving about some dish he had eaten in Chicago.  He explained it to Jake, Jake recreated this dish with his Louisiana spin and put it in front of Vincent to try.  When asked if it was the same, Vincent said NO, it is better.  Pas loved it so much, he immediately put it on the menu.  The rest is history!   The BBQ Shrimp is the restaurants lasting contribution to local cuisine. It is this dish that has brought worldwide notoriety to the restaurant.  It is this dish that tourist and locals alike pour in night after night to eat.


Pascal’s Manale is renowned for its raw oyster bar, its famous BBQ Shrimp and traditional Italian Cuisine.  All these New Orleans delicacies can be found at Manale Monday  through Saturday for dinner.  Manale’s also opens for lunch Monday through Friday and serves a BBQ Shrimp poboy made by hollowing out the end of a French bread and pouring peeled shrimp and that addicting sauce.